Tropical Sorbet and Ice Cream Parfaits

Name: Tropical Sorbet and Ice Cream Parfaits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters (packed) golden brown sugar; 1 Tbsp fresh lime juice; 1 teaspoons grated lime peel; 237 milliliters diced peeled pitted mango; 315 milliliters mango sorbet; 237 milliliters chopped peeled cored fresh pineapple; 1 pinch Pinch of salt; 177 milliliters sweetened flaked coconut; 2 Tbsps (1/4 stick) unsalted butter; 315 milliliters vanilla ice cream; 118 milliliters whipping cream

Tropical Sorbet and Ice Cream Parfaits is a gluten free recipe with 4 servings. One serving contains 565 calories, 5g of protein, and 27g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. If you have golden brown sugar, coconut, mango sorbet, and a few other ingredients on hand, you can make it. Not a lot of people really liked this dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter in heavy small saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in brown sugar and cream; bring to boil.

Ingredients you will need

Brown Sugar

Cream

Equipment you will use

Whisk

Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.

Ingredients you will need

Lime Juice

Lime Peel

Caramel

Sauce

Lime

Salt

Equipment you will use

Whisk

Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream.

Ingredients you will need

Ice Cream

Pineapple

Coconut

Sorbet

Mango

Sauce

Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce.

Ingredients you will need

Coconut

Sauce

Serve immediately.

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

118milliliters

(packed) golden brown sugar 1Tbsp

fresh lime juice 1teaspoons

grated lime peel 237milliliters

diced peeled pitted mango 315milliliters

mango sorbet 237milliliters

chopped peeled cored fresh pineapple 1pinch

Pinch of salt 177milliliters

sweetened flaked coconut 2Tbsps

(1/4 stick) unsalted butter 315milliliters

vanilla ice cream 118milliliters

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.